1 lb button mushrooms
4 cups veggie stock
grated rind and juice of 1 lemon
3 tbsp chopped fresh mint
3 tbsp sherry
2 tbsp cream
salt and pepper
Put mushrooms, stock, grated rind and lemon juice, mint and sherry in pot or sauce pan. Bring to a boil and simmer until mushrooms have released their juice. Blend in a food processory until fairly smooth. Return to the pot, add cream and heat gently. Season with salt and pepper to taste.
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